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Member recipe

Mini Carrot Cakes

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Cooking time

Prep: 12 minutes Cook: 20 minutes

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A cream cheese topped cupcake with a sweet carrot flavour. This recipe is healthy and delicious.

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  • 150g margarine
  • 250g carrots
  • 200g sugar
  • 200g flour
  • 2 x 5ml cinnamon
  • 2 x 5ml baking powder
  • 2 large eggs (Beaten)
  • 150g sultanas/raisins
  • 50g walnuts (optional)

For the Icing:

  • 50g cream cheese
  • 75g icing sugar (Sifted)
  • 1/4 tsp cinnamon


  1. Top and tail, peel and then grate the carrots.

  2. Preheat oven to 200°C/gas mark 6.

  3. Melt margarine and combine with grated carrots.

  4. Add sugar and sift in the flour.

  5. Add the cinnamon, baking powder and eggs.

  6. Mix in sultanas/raisins and add the nuts (optional).

  7. Bake for 20 mins until a consistent dark colour and a slightly firm top.

  8. Leave to cool and then add the icing.

  9. For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.

  10. Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.

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14th Feb, 2018
What type of sugar did you use? X
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